Wednesday, January 24, 2007

This is the "not-so-brown" version of Beef Kway Teow as it is non- commercial cooking and there's no commercial strengths of cooking heat involved. Most beef kway teow you have eaten or seen along roadside stalls, in hawker stalls, or even restaurants, have been cooked in a wok over a high flame while being stirred and tossed quickly. This imparts wok hei to the dish, and the flavour seeps through the food from caramelization that comes from charring and searing of the food at very high heat. The kway teow (or rice sticks) are usually charred in your beef kway teow dish, remember ?

Wok hei (镬气; pinyin: huòqì) is a term in Cantonese Chinese referring to the flavour, tastes, and "essence" imparted by a hot wok on the food. A large amount of cooking oil is often used to enhance wok hei, resulting in food full of flavor, but can be greasy sometimes.

Well, the kway teow (rice sticks) in this beef kway teow is definitely less caramelized (minimum wok hei effect), but it's still flavorful as the beef has been well-marinated, and definitely a non-greasy (healthier) version.Beef kway teow (serves 2)Ingredients:-~1lb flap beef-~1lb fresh/dry rice noodles or kway teow (if dry, blanch them till they are 95% cooked). I got myself fresh ones like this:-1/2lb you chai (can be kailan too)-1/2pack enoki mushrooms(option: these are awkward amounts left in my fridge but they are actually great with beef...think of a teppanyaki dish, will you? Enoki mushrooms add that special touch...you can't find it in other beef kway teow! It turned out to be a special ingredient!)-3tbsp vegetable oil-1tsp crushed ginger(or 4 slices fresh ginger)-2tsp crushed garlic(or minced)